cavatelli with prosciutto, leeks, & arugula

the dish

Despite my busy school schedule, I treat myself pretty well when it comes to dinner on weekdays.  But the weekend is when I really look forward to cooking and trying new recipes. One of my favorite times of each month is when the new Bon Appetit arrives.  I love browsing through the magazine for inspiration.  This month the pappardelle with arugula and proscuitto really stood out. I love proscuitto and the leeks, lemon, and arugula just screamed spring.  The local grocery store unfortunately didn’t have fresh pappardelle or fettuccine which is what Bon Appetit suggests, so I settled for what has become the usual pasta in my house — cavatelli! Also, I need to credit my neighbors for the Parmesan cheese that I realized we didn’t have right as I started to cook!

fresh flavors

By the way, I am totally aware that it is Cinco de Mayo and I am posting a completely un-festive recipe.  This was actually last night’s meal.  But if you are looking for a celebratory treat try this guacamole or these fajitas which I will be making tonight!

Cavatelli with Proscuitto, Leeks, & Arugula

Ingredients (serves 4)

  • 1 lb. fresh or frozen cavatellimise en place
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 leeks, white and pale green parts only, quartered lengthwise, sliced crosswise
  • 1/4 cup chopped chives
  • 2 teaspoons finely grated lemon zest
  • 1 bunch arugula (about 4 cups)
  • 1/3 cup finely grated Parmesan cheese plus more for serving
  • Freshly ground black pepper
  • 3 ounces prosciutto, torn into 1-inch pieces


Cook pasta in large pot of boiling water until al dente. Drain, reserving 2 cups of the pasta cooking liquid.

Meanwhile, heat oil and butter in a large skillet.  Add leeks, and cook until softened but not brown (5-8 minutes).  Add pasta, lemon zest, chives and 3/4 cup cooking liquid. Cook, stirring often and adding pasta water as needed until a glossy sauce coats the pasta (about 4 minutes).

Add arugula, Parmesan, and pepper.  Toss to combine.  Add prosciutto right before serving and toss again.  Garnish with a touch of lemon zest and more Parmesan cheese.

Recipe adapted from Bon Appetit

How I eat it: with a lot of Parmesan, crunchy bread, a fresh salad, and Chardonnay

ready to eat!


skirt steak with accordion potatoes & cucumber-radish salad

the full meal

Oh, yes — spring is upon us. And it’s finally starting to feel like it (okay, maybe I’m jumping the gun a little bit with that statement). I know I haven’t posted since January but here I am, back with a full meal for you.  And even better, it’s a meal for the grill to get you pumped up for the warmer weather to come!  I know a post with a meal may be overwhelming, but I am always debating what sides to make with a certain meat or fish, so I hope you find the ideas helpful!

This Sunday dinner was inspired by the May 2013 Food & Wine Magazine.  All three components of this meal are a slightly modified recipe from the spring-filled edition.


For the skirt steak:pre-mise en place

  • 2 lbs. skirt steak, trimmed of fat and scored
  • 1/3 cup chopped parsley
  • 1 small red onion, chopped
  • 1/2 tsp. red pepper flakes
  • 1 garlic clove, crushed
  • 1 tbsp. fresh lime juice
  • 1 tbsp. olive oil
  • 1 tbsp. Worcestershire sauce
  • 1/2 tbsp. Dijon mustard
  • Salt and pepper

For the potatoes:DSC_0719

  • 1 lb. fingerling or baby white potatoes
  • 6 tbsp. olive oil
  • 1 tbsp. paprika
  • bay leaves

For the salad:

  • 1 large cucumber or 3 Kirby cucumbers, peeled and cut into 1/2-inch pieces
  • 3 garlic cloves, crushed
  • 1 small dried red chile, crushedsmoked peppahs
  • 1/2 tsp. sugar
  • 1/2 tsp. salt
  • 2 tbsp. fresh lime juice
  • 1/4-cup extra virgin olive oil
  • 5 large radishes, thinly slice
  • 1 cup mixed herbs (I used parsley and dill)
  • Freshly ground black pepper


For the steak:

In a food processor, combine parsley, red onion, red pepper flakes, garlic, lime juice, olive oil, Worcestershire sauce, mustard, and salt and pepper. Puree until nearly smooth.  Scrape marinade into large resealable bag. Add steak and turn until well coated, pressing marinade into steak.  Refrigerate for at least 3 hours or overnight.

Remove steak from marinade and let stand at room temperature for 15-20 minutes.  Light a grill, oil the grates, and brush steak with oil. Grill steak over high heat, turning once or twice, until lightly charred outside and medium inside (about 5-6 minutes per side).

Transfer steak to carving board and let sit for 10 minutes.  Slice across the grain.

marinade   DSC_0780

For the potatoes:

Slice potatoes at 1/8-inch intervals, cutting down but not through the potatoes.  Transfer to a baking sheet covered with tin foil. Whisk olive oil with paprika.  Drizzle potatoes with 5 (out of the 6) tablespoons olive oil.  Bake at 400 degrees for 45 minutes.  Insert small bay leaf into each potato and roast 45 minutes longer. (Note: Roasting time may depend on how large your potatoes are or how well your oven cooks — I adjusted the initial recipe times of 20 and 20 minutes.) Remove potatoes from oven, discard bay leaves, and drizzle with remaining tablespoon of olive oil.

paprika oil   little potatmins

For the salad:

In a large, resealable plastic bag, combine the cucumbers, garlic, chile, sugar, salt and 1 tablespoon of the lime juice.  Seal bag, shake, and squeeze slightly to mash the cucumbers and release the juices.  Let stand at room temperature for 30 minutes.

Drain cucumbers, reserving 2 tablespoon of cucumber juices. Discard garlic and chile. Whisk cucumber juice with remaining 1 tablespoon lime juice and 2 tablespoons olive oil.  Add cucumbers, sliced radishes, and herbs. Season salad with pepper.

DSC_0755   DSC_0716


Recipes adapted from Food & Wine Magazine

How I eat it: with a glass of Cabernet Sauvignon =)